Glossary S
Schrobbelear is the name of alcoholic bitters in Tilburg. Bitters are obtained by distilling various herbs, spices and seeds in wine brandy. Alcohol bitters, are popular in the Netherlands during the winter season and every town has its own name for their very own bitters.
Sahti refers to the most popular Finnish beer made from various grains, such as barley, rye, wheat, and oats. Sahti is traditionally flavored with juniper berries, giving it its specific color and taste. The yeast in the Sahti gives it a distinctive sweet banana-like flavor. This top-fermented ale is traditionally home-brewed in small family-run breweries, but in recent years it also started to be produced on a larger scale with brands such as Lammin, Joutsan and Finlandia Sahti. Annually, beer lovers all over the world gather together at St Urho's Pub in Helsinki for a special Sahti Week to enjoy this Finnish beer.
Saucijzenbrood is the Dutch version of the American "hot dog" , except that Saucijzenbrood is served on a flaky bun and the "hot dog" or sausage is a Dutch Worst.
Skirettes refer to one of the good dishes from Wales which is a sort of mashed-potato pancake with a difference and this difference is obtained by adding grated walnuts, prawns, hard -boiled eggs, onion, cheddar cheese, and spices to the mashed potato. The mixture is then coated with bread crumbs and baked or deep-fried.
Stoofperen refers to a Dutch dessert of braised pears which is made from a dutch variety of a cooking pear, called Gieser Wildeman. Gieser Wildeman are inedible when raw (very hard, almost like quinces ), but become ruby-red and meltingly soft when cooked for hours in a sugar syrup. To make Stoofperen, cook the pears in the pan with cinnamon stick, a couple of tablespoons of sugar, some water, and a splash of red wine.
Stoofperen is traditionally eaten as a side dish to stewed/braised meat, but now eaten as a dessert, too with rice porridge.